Lasagna

1 large can tomato puree
1 clove garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried parsley
1 teaspoon dried basil
1 pound lasagna noodles
2 tablespoons olive oil
2 eggs
12 ounces ricotta cheese
16 ounces cottage cheese
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
2 teaspoon oregano
2 teaspoons basil
3/4 teaspoon salt
1 teaspoon
1 pound sliced Mozzarella cheese

Start with the sauce, as it must be simmered at least one hour. Mix tomato puree, garlic, 1 tsp salt, 1 tsp pepper, dried parsley (or fresh), 1 tsp basil in large sauce pot. Bring to boil, reduce heat and simmer at least one hour. Add sauteed onions or mushrooms, if desired.

Bring 8 quarts of water to boil over high heat. Add 2 Tbs oil and lasagna noodles to water. Cook noodles until barely tender; drain and separate.

Mix eggs, ricotta, cottage cheese, Parmesan, fresh parsley, oregano, 2 tsp basil, 3/4 tsp salt and 1 tsp pepper all together until well mixed and fluffy.

Assemble lasagna in a 9 x 13 inch pan in layers: noodles, one-third ricotta mix, one-third sliced Mozzarella, one-third sauce. Repeat to top. Bake at 450 for 35 minutes.

Lasagna is a great dish that actually tastes better if made the day before. Complete this Italian-style dinner with a big green salad and garlic bread. Fruit is a traditional Italian dessert.